Servings: 16
Ingredients
- 4 cups nuts
- 3/4 tsp salt (optional)
Instructions
- If using raw nuts, spread the nuts on a baking sheet and roast at 350°F (175°C) for 20 minutes or until slightly golden.
- Let the roasted nuts cool completely before blending.
- Transfer the nuts to a food processor or high-powered blender and add salt as desired.
- Blend on high, scraping down the sides as needed. The mixture will become crumbly, pasty, and eventually smooth and creamy. This can be done in 2-3 minutes in a high-powered blender like a Vitamix. It may take up to 15 minutes with a lower-powered device. Rest the motor as needed.
- Add a tablespoon or two of neutral-flavored oil, such as avocado, if you are having difficulty.
- Continue blending until the nut butter reaches your desired consistency.
- Store in an airtight jar at room temperature for up to two weeks, or refrigerate for a month or more.
Video
Notes
-If your nuts are already roasted, omit steps one and two and add them straight to your blender/food processor.
-Good nuts for nut butter include peanuts, almonds, cashews, macadamia, and hazelnuts.
-Ensure you use enough nuts to fill your blender container for smooth and efficient blending.
-After roasting, wrap nuts with skins, like hazelnuts, in a towel and rub them gently to remove excess skins. This helps prevent bitterness in the nut butter.
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Nutrition
Calories: 214kcal | Carbohydrates: 9g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 113mg | Potassium: 215mg | Fiber: 3g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
Nutrition values are approximate and may vary.
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